Summer Pasta Salad

Ingredients

• 1 medium eggplant, chopped into cubes
• 1 zucchini, chopped into small cubes
• 1 packet Slendier Black Soybean Fettuccine
• 1 whole large roasted capsicum, thinly sliced (from a jar)
• 230g cherry tomatoes (various colours), quartered or halved depending on size
• 2 basil sprigs
• 2 tablespoons chives, finely chopped
• 100g vegan feta, crumbled
• 12 kalamata olives
• 3 tablespoons capers
• 1 teaspoon salt (plus more for baking)
• 4 tablespoons olive oil (1 tablespoon for baking)
• 2 tablespoons apple cider vinegar (or lemon juice)
• Pepper, to taste